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Sourdough Bread - Page 2

post #21 of 25
Looks excellent Keith!! I thought I could smell something wonderful coming from your way. PDT_Armataz_01_22.gifPDT_Armataz_01_37.gif
post #22 of 25

I always have a sourdough starter going in the fridge. Its was from king arthur.

I kave made sourdough bread often and it never looks as good as yours.
How about the recipe and what you do after you get a starter going

post #23 of 25
I just spread some starter on wax paper this morning in an attempt to try and dry it to ship to friends.

Can any one give me some drying tips as to time and just how dry it should be
post #24 of 25
Scotty put the starter in the oven with the light on, no heat, to dry it out.I dry starter all the time to sell it at my Dutch oven classes
post #25 of 25
Thread Starter 
Here you go, Scotty. Give this a try.

Sourdough White Bread

1 cup sourdough starter
2 cups lukewarm water
2 ½ cups white flour

The night before you plan to make bread, prepare your sourdough batter. Place the starter n a warm bowl. Add the lukewarm water and stir until well combined. Gradually add the flour, beating until the batter is smooth. Cover the bowl tightly with plastic wrap and set the bowl in a warm place until morning.

6 – 6 ½ cups white flour
2 Tb honey
2 tsp salt
1 ½ cups lukewarm water
½ cup dry milk
2 Tb butter, melted
1 egg
1 Tb water

Return one cup of the sourdough batter to your original starter. To the remainder in the bowl, add one cup flour, honey, salt, water, dry milk and melted butter. Beat until smooth. Add flour, one-half cup at a time until the dough starts to pull away from the sides of the bowl and becomes too stiff to stir with a spatula. Turn the dough out onto a lightly floured board and begin kneading, using the remaining flour as necessary to keep the dough from sticking to the board and your hands. Continue to knead until the dough is smooth and elastic. Place the dough in an oiled bowl, cover with a damp cloth and let rise in a warm spot (85*) until doubled in bulk. This will probably take at least two hours. Punch the dough down, cover the bowl and let rise again for 30-45 minutes. Turn the dough out onto the floured board and divide it into two equal pieces. Shape each into a loaf and place in well oiled loaf tins. Cover and let rise until doubled in bulk. Slit the tops of the loaves lengthwise about one-half inch deep. Combine the egg and water and brush the tops of the loaves with a little of the glaze. Bake the loaves in a preheated 375* oven for 35-45 minutes or until they test done. Turn out immediately onto a rack to cool.

Note: I also mix one egg in the original dough to lighten the loaf.
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